Enric Rovira Archives - so good.. magazine
Perfection, art and chocolate are concepts exceptionally blended in the creations of the Catalonian master Enric Rovira
Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.
The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.
A Pythagorean bar of chocolate in which each portion is triangular and has the same weight, is undeniable evidence of the Catalan chocolatier’s creativity which he sets out to demonstrate.
Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.
Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.
In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.
This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.
Enric Rovira and Frédéric Bau talked about the process of creativity in dessert making, seeking out their common ground regarding those aspects that work best in chocolate-making or pastry cooking. Their analysis reviewed both what has happened in the recent past as well as the current challenges that professionals need to overcome.